This is really good! The crust doesn't use any yeast, so there is no rising time to worry about.
1 pound russet potatoes
1½ cups all-purpose flour, plus more for rolling the dough
2 teaspoons baking powder
2½ teaspoons kosher salt
1 large egg, beaten
2 tablespoons extra virgin olive oil, plus more for cookie sheet
12 ounces fresh mozzarella, thinly sliced
4 cherry or other small tomatoes, thinly sliced
1 teaspoon dried oregano
¼ cup grated Grana Padano or Parmigiano Reggiano
- Preheat the oven to 350 degrees F.
- Put the whole, unpeeled potatoes in a pot with water to cover by a couple of inches, and bring to a simmer. Cook the potatoes until they are easily pierced with a knife but not falling apart, about 20 minutes. Let cool slightly, then peel, press through a ricer onto a sheet pan, and let cool completely.
Susanne's note: I microwaved the whole potatoes until easily pierced with a knife, about 7-9 minutes. Also, I don't have a potato ricer so I smashed them using a potato masher.
- Scrape the potatoes into a bowl, and sift over them the flour, baking powder, and salt. Mix in the egg to make a smooth dough. Knead a few times as needed to bring the dough together.
- Oil a -15--by--10--inch cookie sheet with olive oil. Place the dough between two sheets of parchment paper with flour sprinkled on them, and roll out to a rectangle almost as large as the cookie sheet (or as large as you can get it). Transfer to the cookie sheet, and press the dough out to almost reach the edges of the pan.
- Top the dough evenly with the mozzarella, leaving a -½--inch border around the edges. Top with the sliced tomatoes, then drizzle with the 2 tablespoons olive oil. Sprinkle with the dried oregano and grated cheese.
- Bake until the crust is browned on the bottom and cooked through, about 35 minutes. Allow the pizza to cool on the baking sheet for a few minutes before cutting into squares to serve.
Recipe from Lidia Bastianich